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Carp Chowder Easy Recipe.
Carp meat is off-white in color, with a dark midlateral strip that's often removed before cooking - it can infuse the meat with a strong, musky flavor. It is low in fat, firm in texture, and mild-though it can be muddy in flavor. The skin is edible but not particularly tasty. The flesh of the Common carp is dark and rich, Bighead carp have white and firm flesh. The Silver carp has a firm and white flesh, with free-floating bones, slightly translucent, and white and mild-tasting when cooked. Female carp flesh stays light and is softer and more delicate than male, and is usually preferred.
Carp, cooked, dry heat fillet (6oz. / 170g.) provide Calories: 275, Protein: 38.9g, Carbohydrate: 0.0g, Total Fat: 12.2g, Fiber: 0.0g. It is an excellent source of: Potassium (726mg), Selenium (27.5mcg), Vitamin B12 (2.5mcg), and Vitamin E (15.3 IU), good source of: Magnesium (64.6mg). 100 grams of cooked (dry heat) carp provides 0.797 grams of Omega-3 fatty acids derived from Eicosapentaenoic Acid (0.305g), Docosahexaenoic Acid (0.146g), and Alpha Lipoic Acid (0.346g).
Carp Chowder Recipe - easy recipe how to cook chowder with carp fillets, celery, butter, flour, onions, lima beans, corn nuggets, thyme, heavy cream, and garlic powder.
Ingredients:
- 2 pounds fresh Carp fillets
- 1 cup celery, chopped
- 1/3 cup butter
- 1/3 cup flour
- 1 cup onions, chopped
- 1 1/2 cups lima beans
- 1 1/2 cups corn nuggets
- 2 tbsp thyme
- 1 quart heavy cream
- 1 tsp garlic powder
- Salt and pepper
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Serves/Makes: 6 - 8
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How to cook Easy Carp Chowder:
- Cook the carp in a microwave and take off the skin.
- Mix the butter and flour.
- Then, simmer carp, vegetables, thyme, garlic powder, salt and pepper slowly in heavy cream until thickened.
Notes:
The Easy Carp Chowder is a very affordable dish. It is delicious, simple, quick and very easy to cook.
This recipe for Easy Carp Chowder serves/makes: 6 - 8
Main Ingredient: Carp
Preparation Method: Soups/Chowders
How to fillet a carp:
To fillet, use a sharp, thin knife. With the carp lying on its side, insert the knife behind the gills, and cut in an arc down to just above the backbone. Continue cutting parallel to the backbone toward the tail. Bring the knife up at the tail and remove the fillet.
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Carp Recepies
Fish Recepies
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